Breads · ALWAYS FREE
Seeded whole-wheat quick bread
A yeast-free whole-wheat loaf with sunflower and pumpkin seeds and a tender, close crumb.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment rated for this temperature. Mix the water, lemon juice and oil in a jug.
- Stir both flours, 0.882 oz of each seed, baking soda, baking powder and salt in a large bowl. Add the liquid and mix briefly into a soft dough. Avoid prolonged kneading.
- Dust the work surface with the extra 0.353 oz flour. Shape into a round about 18 cm wide and 4 cm high. Place on the tray, cut a deep cross almost halfway through the loaf, and gently press the remaining 0.353 oz of each seed onto the surface.
- Bake for 40–45 minutes, until the loaf is browned and the center is about 200–205°F (93–96°C). If the top darkens quickly, tent loosely with foil. Transfer to a rack and cool for at least 30 minutes before slicing.
- Cut into 10 portions. The timing includes cooling; no proofing is needed. Do not taste raw dough. Keep fully cooled bread airtight at room temperature for up to 2 days, or freeze sliced.
Estimated nutrition
Per serving · 1 of 10- Calories
- 224 kcal
- Protein
- 7.4 g
- Total carbohydrate
- 35.3 g
- Total fat
- 6.9 g
- Total sugars
- 0.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. Includes all 10 g shaping flour. Updated canonical formula uses 2 g baking soda and 8 g baking powder.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegan: Whole-wheat and all-purpose flours, plain sunflower and pumpkin seeds, baking soda, baking powder, salt, water, lemon juice and olive oil; no buttermilk, eggs or honey are listed.
Required label checks: Use plain unsalted seeds and flour; there is no dairy-containing buttermilk or bread mix.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
